Panforte
Panforte combines nuts, dried fruit, honey, and spices into a dense Italian holiday sweet.
About This Recipe
Panforte works best when the batter, dough, or filling is handled gently.
Measure carefully, avoid overmixing, and give the dessert enough time to cool or set before serving.
Ingredients
- ✓1 cup blanched almonds ((143 grams))
- ✓1 cup hazelnuts, roasted and skinned ((130 grams))
- ✓¾ cup dried figs ((125 grams))
- ✓¾ cup candied mix peel (orange peel) ((117 grams))
- ✓½ cup dried apricots ((105 grams))
- ✓⅔ cup all purpose flour ((90 grams))
- ✓2 tablespoons cocoa powder ((12 grams))
- ✓½ teaspoon cinnamon
- ✓¼ teaspoon nutmeg
- ✓¼ teaspoon ground cloves
- ✓¼ teaspoon kosher salt
- ✓⅔ cup honey ((230 grams))
- ✓⅔ cup granulated sugar ((150 grams))
- ✓powdered sugar for dusting
Ingredient Notes
- Flour or dry base: Measure dry ingredients carefully for a consistent texture.
- Butter or fat: Use the temperature called for so the batter or dough mixes correctly.
- Eggs: Eggs help structure desserts and blend best when not too cold.
- Flavoring: Vanilla, chocolate, fruit, or spices should be noticeable but balanced.
Instructions
- 1
Preheat oven to 350 degrees. Grease a 9-inch springform pan with nonstick spray and line with parchment paper; set aside.
- 2
Spread the almonds and hazelnuts on a baking sheet. Roast on center baking rack in oven for 8-10 minutes, or until just fragrant; set aside.
- 3
In a food processor fitted with the blade attachment, combine the figs, candied mixed peel, and apricots. Pulse the mixture just until finely diced. Pour the fruit into a large mixing bowl.
- 4
Toss the diced fruit with the flour, cocoa powder, cinnamon, nutmeg, cloves, and kosher salt until evenly combined. Add in the roasted nuts and toss.
- 5
In a medium-sized saucepan, combine the honey and sugar. Cook over medium high heat, whisking constantly, until the mixture starts to bubble (around 245 degrees). Quickly pour the sugar mixture into the bowl along with the fruit and nuts and use a greased spatula to combine.
- 6
Pour the panforte batter into the prepared springform pan. Bake on the center rack in oven for 30 minutes. Remove and let cool on a wire rack for 20 minutes. Then, run a knife along the inside edge of the pan to loosen the cake from sides of the pan. Remove the collar and let the cake cool completely.
- 7
Dust the top of the cooled panforte with powdered sugar. Cut into small wedges and serve.
Katy’s Kitchen Tips
- Measure carefully for reliable texture.
- Avoid overmixing once flour goes in.
- Cool or chill fully before slicing.
- Use parchment or a lined pan when the dessert is delicate.
Variations and Substitutions
- Chocolate option: Add chocolate chips, cocoa, or ganache when it fits.
- Fruit finish: Serve with berries, citrus, or jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill smaller portions and check earlier.
What to Serve With Panforte
Serve Panforte with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Panforte ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Panforte is done?
Use the doneness sign in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 239 kcal
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 47 mg
- Sugar: 32 g
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.001 g